Shiratama Dango Made with Mochiko or Shiratamako Flour
Soft, chewy Japanese dumplings made with glutinous rice flour. Simple preparation and classic toppings create an authentic taste.
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Cooking tools:
- Kitchen scale
- Spider strainer
- Mixing bowl
- Whisk
- Spatula
- Parchment paper
- Pot
- Stove
- Chopsticks
- Freezer
- Zip-top bag
- Microwave
- Plate
Ingredients
- 100 g glutinous rice flour (shiratamako)
- 90 ml water, approximately
- 90 g glutinous rice flour (mochiko)
- 10 g potato starch (katakuriko) or tapioca starch
- 80 ml water, approximately
- dark brown sugar syrup (kuromitsu)
- roasted soybean powder (kinako)
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